Maccheroni al gratin veloce (quick macaroni and cheese)
Prep time
Cook time
Total time
Categories: Kids, Gluten Free*use gluten free pasta, Vegetarian, Season: Autumn/Winter
This is the quick version of the traditional recipe based on a bechamel sauce.For children sometimes I add cubed ham to the pasta.
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water and toss with the sauce. Keep the pasta water heated in a covered pan until the next serving and repeat.
Recipe type: First Course (Primo)
Cuisine: Sicilia
Serves: 4
  • 350 grams short pasta such as penne, fusilli, etc
  • 1 garlic clove, skinned and cut in half
  • 80 mls single cream
  • 120 grams medium firm cheese such as gruyere, etc. (do not use mozzarella)
  • 40 grams Parmgiano-Reggiano cheese
  • Sea salt
  1. Bring to a boil 5 litres of water and 50 grams of salt.
  2. Rub the serving bowls with the garlic clove.
  3. Boil the pasta for the time indicated on the package.
  4. Drain the pasta, reserving 100 mls of the pasta water. Add the pasta, cream and both cheeses to the bowl.
  5. Stir together until the cheeses have melted.
  6. Serve.
Recipe by Living a Life in Colour at